Biomonitoring the Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo45-bpyridine (PhIP) in Hair: Impact of Exposure Pigmentation and Cytochrome P450 1A2 Phenotype

摘要

BackgroundHair is a promising tissue to assess exposure to 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), a carcinogen formed in cooked meats. However, an understanding of how dietary exposure to PhIP, cytochrome P450 1A2 activity - a key enzyme involved in PhIP metabolism, and hair pigmentation affect the level of PhIP accrued in hair is required in order to determine the reliability of the PhIP hair level as a biomarker of exposure to this carcinogen.